Teavana Tea Bar Debut

I am not sure what I expected when I arrived at the opening of the new Teavana Tea Bar.

My visits to the many Teavana’s around the country usually left me feeling, “If you’ve seen one you’ve seen them all”.

The focus when I visit is on the tea ware and what new tea gadget or unique display item can I purchase for my ever-expanding collection.

I had great expectations when the teashops opened in New York, being aware of this competitive marketplace; I was sorely disappointed in both the size of the locations (not as large as some I have visited outside of NYC or in a mall), in addition the staff left something to be desired with the ever-present suggestions of sugary concoctions or items I did not want or need.

When I humbly explained my preference “straight up no chaser” they were hard pressed to make suggestions and still offered blends and herbals.

The Teavana Tea Bar with its “new” approach promises a very different experience.

The atmosphere envelops you in an upscale sense of calm, with inviting displays of loose-leaf tea adorning the walls.

A museum-like tea installation where you can actually immerse yourself in the “painting” and purchase the print.

Even someone without a “passion for tea” would be tempted to inquire about the many offerings.

Wall Of Tea

The ceiling is also adds to the mood adorned with clear pipe-like installations filled with tea.

The sinuous bar leads to the two highlighted state-of-the-art brewing vessels and ends in a healthful, lavish, gourmet food display.

The brewing equipment by developed by BKON, utilizes Reverse Atmospheric Infusion tm , with this vacuuming process the tea leaves are infused using negative pressure where water infuses the leaves to expose more leaf surface. This process is repeated 3 times in about 60 seconds and brews over 90 cups in an hour. With this procedure, it is said, the flavor components are drawn out somewhat similar to a low temperature boil and results in a balanced, consistent brew.

I had seen this machine exhibited at the World Tea Expo last year, and with my keen interest in tea brewing equipment, asked when the at home version would be ready for the consumer market.

What caught my interest was the programmability of the machine that brings consistency to the brew in quick measure.

When getting an overview from Charles Cain, Vice President of Concept Development, he explained the testing/tasting process and I realized it was much more involved than I had imagined getting the right measure. The proof was in the Oolong that was made for our tasting right on the spot, and yes I was impressed at the short time it took to make the tea.

The visually attractive food offerings were also inviting, a combination of signature pastries, healthful breakfast options, signature flatbreads, freshly tossed salads, small plates and sweets and yes there are macarons on the menu.

I sampled the Sparkling Silver Needle which had a good aroma and tingle when sipped a nice alternative to a cocktail without the alcohol and I could do without the sugar.

Also in my tasting cup was Apple Oolong Chia Fresca. Apple was at the forefront of this sip slowly evolving to lovely oolong notes accented by chia seeds.

As you can see the simple cup of tea is about to change and the tea bag may have met its match.

Charles Cain and Jason Walker

Charles and I spoke extensively about Teavana’s entry into the marketplace, as well as the vision and concept. We also touched upon what it takes to bring consumers over to the leaf side although sugar is still seen as part of the Teavana equation.

He also touched upon the issue of the smaller tea establishments and how the Teavana Tea Bar presence in the marketplace might have an effect. With the planned 1,000 Tea Bars in North America in 5 years (Starbucks coffee effect historical data analogy was given) he did not think their entry would have a negative impact on the market.

My opinion… tea cafes/coffee & tea cafes, time to step up your game, if you are still solely carrying teabags, oh boy… and hiring trained knowledgeable tea staff must be in your immediate plans.

I also asked him about the term “teaologists” that I have seen mentioned on their website, to which he outlined the tea education training process and ongoing follow-up.

From what I could detect on the surface, the staff that was there this evening seemed eager and knowledgeable.

I will have to visit at another time to make a definitive assessment.

Seating is somewhat minimal although both seating sections are cozy and inviting.

I also had the pleasure of meeting a few of my teablogger friends at the event and that is always a treat.

Upon departing I was given a lovely gift that contained several bags of blended teas (my husband will be very happy), canisters, equipment for manual measurement and brewing along with a brewing guide.

Hiding so unobtrusively on the side of the box was yes…you guessed it, a bag of rock sugar…lol

suprise

A quote I included in my last post seems appropriate to repeat here,

In the book flap introduction of “The Ancient Art Of Tea,” by Walter Peltier, tea making is described as thus:

“Making a perfect cup of tea is a dynamic process that requires the right environment, good spring water, a suitable fire to boil water, skill in steeping tea, and a deep understanding of tea connoisseurship”

From what I experienced, the Teavana/Starbucks team you have done an awesome job creating a relaxing visually appealing environment that you are well noted for. I will, as I mentioned, be coming back for a “straight up” no sugar, cup of tea and to sample the array of sumptuous food offerings.

12 Comments

I’m so glad you had the opportunity to attend because it provided us with this excellent overview of the experience. (Although knowing you and Jason were there only adds to my disappointment that I had to cancel my trip down!) I’ll be watching this project closely. It certainly has the potential to raise the profile of tea. I noted a comment on the Forbes article that said snarkily, “‘Let’s meet for tea,’ said no one ever.” We need to remember that I don’t ever remember my parents “going out for coffee.” I think tea will continue its forward movement for quite some time.

Xavier & Robert,
From what I could detect the machine makes individual cups of tea, one cup in 60 seconds. It is also programable so settings are established for the brew type. There is a panel at the side that indicates the type of brew and water temperature. Somewhat like what I do with my Breville, my pot has standard settings that go from 160 degrees to 212 degrees and I can set any temperature in between for any tea. There are standard recommendations preset for white, green, oolong, black, herbal or custom.
So in the case of the BKON each cup of tea is brewed at the correct temperature one at a time and it takes 60 seconds to make one cup.
As with any cup of tea, if you are making it at home you are deciding the temperature to use with whatever tea you are brewing only with this it is somewhat automated.
Hope this answers your question.

Thank you for your questions regarding BKON’s Reverse Atmospheric Infusion process and the beta version of our BKON TX.

Our patented Reverse Atmospheric Infusion (RAI) process is different from all other brewing methods by changing the physics of extraction during the infusion process.

Tea and coffee brewing methods are governed by a set of physics-based rules when infusing a beverage at normal (or greater than normal) atmospheric pressure. However, RAI creates a completely new set of rules for infusing beverages by changing the air pressure around tea, coffee, herbs or dried fruit so the soluble flavor elements and natural sugars are extracted more completely and with tremendous purity and speed.

Standard brewing methods are heavily reliant on contact time and water temperature to infuse tea, making it difficult to extract pure, optimal flavors with consistency, whereas the RAI’s infusion variables are based on vacuum (i) depth, (ii) duration and (iii) frequency. These negative pressure variables provide greater control over the brewing process so the soluble flavor elements are extracted optimally with unmatched speed and constancy. Also, brewing with negative pressure allows the extraction to occur at lower temperatures and with less exposure to flavor damaging hot water. Unique to the BKON TX and RAI is the ability to optimally brew any tea back-to-back, from the most delicate sencha, to complex herbals, to the most premium pu-erh.

As the inventors of this process, BKON products are the only brewing systems that utilize RAI.

Please note, as with any beta technology we are making continual refinements every day to optimize the units in the field. If you have any questions regarding BKON please visit or contact us at bkonbrew.com. All the best!

@xavier, my experience with BKON: – ask a question and you get a long rambling explanation of everything EXCEPT what you asked – seems to be continuing above.
As I understand it, the actual container the brewing happens in is interchangeable. They have colour coded lids, so the operator knows that they grab a certain colour of a certain class of teas.